In a large bowl, mix the dry ingredients together. Make a well in the flour and pour in the water. Using an electric mixer with a dough hook attachment, or your hands, knead for 5–10 minutes. Cover the dough with a tea towel and leave it to prove in a warm draught-free spot for one hour or until doubled in size.

Divide the dough into two portions and then shape each loaf into two round balls. Alternatively, place into greased loaf tins. Place onto baking paper-lined trays and leave to prove for another 30 minutes.

Preheat the oven to 200 degrees celsius. Score an incision at least 2 cm deep across the top of each loaf with a knife, and dust with extra flour.

Bake for 25–30 minutes until golden brown. The bread is ready when it sounds hollow on the bottom when you tap it. Aim for a nice dark brown crust.